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Anti Inflammatory Red Lentil Soup

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3.9 from 22 reviews

A cozy and heartwarming vegan lentil soup packed with anti-inflammatory spices like turmeric and cumin. This nutrient-rich soup combines red lentils, fresh vegetables, and aromatic herbs to create a delicious and comforting meal perfect for chilly days and meal prepping.

Ingredients

Scale

Soup Ingredients

  • 1 cup red lentils (uncooked & washed)
  • 1 medium onion (chopped)
  • 2 medium carrots (chopped)
  • 1 medium celery stalk (diced)
  • 1 tsp turmeric powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 cups water
  • 1/2 lemon (juiced)
  • 2 tbsp olive oil
  • 1 tbsp fresh parsley (chopped)

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until slightly translucent, releasing their sweetness.
  2. Cook Vegetables: Stir in chopped carrots and diced celery and cook for an additional 1-2 minutes until they begin to soften but still retain some crunch.
  3. Add Lentils: Add the washed red lentils to the pot, mixing well with the sautéed vegetables to combine flavors.
  4. Add Spices and Water: Pour in 4 cups of water and add turmeric powder, ground cumin, salt, and black pepper. Stir thoroughly to incorporate all the ingredients evenly.
  5. Simmer the Soup: Cover the pot and bring it to a boil. Then reduce heat to low and simmer uncovered for 30-45 minutes or until lentils are tender and vegetables are cooked through.
  6. Finish and Serve: Remove the pot from heat, squeeze in juice of half a lemon for brightness, and garnish with freshly chopped parsley. Serve hot for best flavor and comfort.

Notes

  • For added flavor, try adding a pinch of red pepper flakes for heat or a splash of coconut milk for creaminess.
  • This soup is naturally gluten-free and vegan, making it suitable for various dietary needs.
  • Perfect for meal prep and stores well in the refrigerator for up to 4 days.
  • Adjust salt and spices to taste before serving.